ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Mass flow rate, angle of repose, and angle of slide were used to survey flow Properties of powdered shortenings. Samples containing 75% fat were encapsulated using sodium caseinate or various vegetable protein isolates at levels of 2, 4, and 8% protein. Powdered shortenings prepared with soy, peanut, and cottonseed proteins were more flowable through an orifice. Powdered shortenings prepared with sodium caseinate were slightly more flowable down inclines. Proteins with greater solubility produced powdered shortenings with better flow properties through an orifice. Protein level had little effect on flow properties but capsule formation did not occur in the absence of protein. Scanning electron microscopy indicated powdered shortenings with smoother surface topographies had better flow down an incline but poorer flow through an orifice.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb06557.x
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